Asian Cucumber Salad
Crisp, refreshing, and full of flavor—this quick Asian cucumber salad is not your average side dish! It’s a vibrant appetizer made with just a few simple ingredients: cucumber, sesame oil, and Asian spices. Perfect for brightening up any meal or as a delicious snack on its own!
Servings: 2 people
Ingredients
- 1 cucumber about 8 oz. (226 g)
- 3/4 teaspoon salt or to taste
- 2 cloves garlic minced
- 1 teaspoon apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon Korean chili powder or regular chili powder
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- sesame seeds for garnishing
Instructions
- Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes. Drain the salt water from the cucumber after chilling.
- Add the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved. Toss well.
- Top with sesame seeds and serve immediately.
Video
Notes
- I like to use varieties like Persian, burpless, or Japanese cucumbers. They have thin skins and fewer seeds, making them less watery and better for salads.
- I sprinkle salt over my sliced cucumbers and let them sit for 10-15 minutes. This helps draw out excess moisture, so the salad isn’t watery.
- I prefer apple cider vinegar or rice wine vinegar for a mild tanginess. The vinegar you choose really affects the overall flavor, so pick what you like best.
- Use sesame oil—it’s key for adding that rich, nutty flavor. I never skip it!
Nutrition
Serving: 2people | Calories: 95kcal | Carbohydrates: 16.2g | Protein: 1.3g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 889mg | Fiber: 1.3g | Sugar: 11.6g